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Fettuccine Bolognese

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2 Tbsp Olive Oil
1 Large Yellow Onion, diced
1 Celery Stalk, diced
Black Pepper
3-4 Garlic Cloves, minced
1 lb Ground Beef
2 Tbsp Tomato Paste
1/3 Cup Red Wine
28 oz Can Crushed Tomatoes
1 Cup Water
1 1/2 Tsp Dried Oregano
3/4 Tsp Red Pepper Flakes
1 Cup Whole Milk (or sub 2%)
1 lb Fettuccine or Pappardelle Noodles
Fresh Grated Parmesan, for topping


  1. Heat oil in a large skillet or pot over medium heat. Add the onion and celery and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  2. Add the ground beef and cook until completely cooked through, breaking apart as it cooks, about 7-8 minutes. Drain the grease.
  3. Add the tomato paste and stir to combine. Season with salt and pepper and stir to combine.
  4. Add the wine and stir to combine. Cook for 2-3 minutes or until the wine has reduced by half.
  5. Add the entire can of crushed tomatoes. Add 1 cup of water to the empty can, swirl around to gather any tomato pieces or juice left in the can and pour into the skillet. Add the oregano and red pepper flakes. Stir to combine. Season with salt and pepper again and stir to combine.
  6. Bring to a boil the reduce the heat to low and simmer for about 1 hour, stirring occasionally. Keep a vented lid on the skillet to prevent too much splatter.
  7. After simmering for 1 hour, add the milk and stir to combine. Continue to simmer for an additional 30 minutes, stirring occasionally. Keep a vented lid on the skillet to prevent too much splatter.
  8. During the last 30 minutes of simmering, bring a separate pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.
  9. When ready to serve, add noodles to individual serving bowls. Ladle heaping portions of the Bolognese sauce over the top. Garnish with fresh grated parmesan and enjoy!
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